https://orcid.org/0000-0002-8934-9465
Citations (14)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
Read now
Read now
Articles from other publishers (13)
Yanan Sun, Yiming Jia, Mingxia Song, Yan Liu, Le Xin, Xiangwei Chen, Hongfei Fu, Yequn Wang & Yunyang Wang. (2023) Effects of radio frequency thawing on the quality characteristics of frozen mutton. Food and Bioproducts Processing 139, pages 24-33.
Crossref
Crossref
Zhaotian Wang, Xiangyu Guan, Yuxiao Mao, Rui Li & Shaojin Wang. (2023) Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast. Journal of Food Engineering 340, pages 111302.
Crossref
Crossref
Yuanlv Zhang, Guishan Liu, Qiwen Xie, Yanyao Wang, Jia Yu & Xiaoju Ma. (2022) A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 107-134.
Crossref
Crossref
Yingqi Tian, Xiangyu Guan, Rui Li, Hosahalli Ramaswamy & Shaojin Wang. (2023) Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications. Innovative Food Science & Emerging Technologies 83, pages 103258.
Crossref
Crossref
Ozan Altin, Francesco Marra & Ferruh Erdogdu. (2023) An innovative computational design for air impingement coupled radio frequency thawing process. Food and Bioproducts Processing 137, pages 64-83.
Crossref
Crossref
Elham Ansarifar, Sara Hedayati & Seid Mahdi Jafari. 2023. High-Temperature Processing of Food Products. High-Temperature Processing of Food Products
175
224
.
Xin Du, Bo Wang, Haijing Li, Haotian Liu, Shuo Shi, Jia Feng, Nan Pan & Xiufang Xia. (2022) Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4812-4846.
Crossref
Crossref
Anuj Purohit, Ankanksha Kumari, Anupam Roy & Anand Mohan. (2022) Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef. Frontiers in Food Science and Technology 2.
Crossref
Crossref
Moein Navaei, Pejman Rezaei & Sina Kiani. (2022) Microwave Split Ring Resonator Sensor for Determination of the Fluids Permittivity With Measurement of Human Milk Samples. Radio Science 57:7.
Crossref
Crossref
Junbo Jiang, Liyuan Zhang, Jianbo Yao, Yue Cheng, Zhongrong Chen & Gang Zhao. (2022) Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin. Frontiers in Nutrition 9.
Crossref
Crossref
Shaojin Wang, Yvan Llave, Fanbin Kong, Francesco Marra & Ferruh Erdoğdu. 2022. Food Engineering Innovations Across the Food Supply Chain. Food Engineering Innovations Across the Food Supply Chain
163
186
.
Shunshan Jiao, Eva Salazar & Shaojin Wang. 2021. Electromagnetic Technologies in Food Science. Electromagnetic Technologies in Food Science
272
297
.
Gabriel Tirtawijaya, Seung Rok Kim, Woo Hee Cho, Jae Hak Sohn, Jin-Soo Kim & Jae-Suk Choi. (2021) Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus). Foods 10:5, pages 1135.
Crossref
Crossref